Single-Laboratory Validation for Determination of Total Soluble Proanthocyanidins in Cranberry Using 4-Dimethylaminocinnamaldehyde

Sintara, Marsha; Li, Lin; Cunningham, David; Prior, Ronald L.; Wu, Xianli; Chang, Tony

doi:10.5740/jaoacint.17-0288

Cited by 16 publications

(12 citation statements)

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“…DMAC assay was performed to quantify total PACs in cranberry products according to a previous paper published by our group 21 . PAC standard A2 or cPAC was used as a standard, respectively.…”

Section: Methodsmentioning

confidence: 99%

Quantification of cranberry proanthocyanidins by normal‐phase high‐performance liquid chromatography using relative response factors

Sintara¹,

Wang

Li³

et al. 2020

Phytochemical Analysis

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Introduction: American cranberries (Vaccinium macrocarpon) contain primarily A-type proanthocyanidins (PACs), which have been shown to prevent urinary tract infection. Currently, the accurate quantification of cranberry PACs is still lacking. Objective: A normal-phase high-performance liquid chromatography (NP-HPLC) method using relative response factors was developed and validated to quantify cranberry PAC oligomers and polymers. Materials and Methods: PAC oligomers with degree of polymerisation (DP) 3-9 and total polymers were isolated from the cranberry juice concentrate. Characterisation of the isolated PAC oligomers was performed by ultra-performance liquid chromatography-high resolution mass spectrometry. The relative response factors of oligomers from DP 2-9 and total polymers were determined against procyanidin A2. Method validation was conducted to assess limit of detection, limit of quantification, the linearity and working range, precision and accuracy. In addition, quantifications of PACs by NP-HPLC using relative response factors and two other commonly used methods were conducted in three cranberry food products. Results: Cranberries PACs oligomers contained both A-type and B-type linkage, with epicatechin and epigallocatechin as basic units. Method validation results suggested this method is reliable and reproducible. Quantifications of PACs by NP-HPLC using relative response factors yielded higher values than that by the other two methods. Conclusion: A NP-HPLC method using the relative response factors was developed and validated. This method provides a more accurate approach in determining cranberry PACs. It can be used to quantify individual oligomers from DP 2-9, total polymers and total PACs in cranberries and cranberry products.

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Section: Methodsmentioning

confidence: 99%

Quantification of cranberry proanthocyanidins by normal‐phase high‐performance liquid chromatography using relative response factors

Sintara¹,

Wang

Li³

et al. 2020

Phytochemical Analysis

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“…Studies published by Sintara and Wallace indicated that the reaction achieved a steady state in 10 min, approx. (Sintara et al 2018;Wallace and Giusti, 2010). However, studies carried out here under the other experimental conditions showed slower processes (Fig.…”

Section: Kinetic Studies Of Flavanol-dmac Reactionsmentioning

confidence: 54%

“…Hence, DMAC is currently used for the global determination of PACs in food products, dietary supplements, and pharmaceuticals, thanks to some advantages, such as simplicity, short analysis time, use of relatively low-cost reagents and inexpensive equipment (Muceniece et al 2019). Some recent studies have been proposed to try to improve the performance of DMAC assays for the determination of flavanols and PACs (Sintara et al 2018). For instance, Payne et al have developed a 96-well plate version for increasing the sample throughput and studied selectivity issues regarding other phenolic compounds .…”

Section: Introductionmentioning

confidence: 99%

Assessment of Experimental Factors Affecting the Sensitivity and Selectivity of the Spectrophotometric Estimation of Proanthocyanidins in Foods and Nutraceuticals

et al. 2020

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The assessment of a reliable method for the determination of active proanthocyanidins (PACs) in functional foods, nutraceuticals and foodstuffs is still a pending analytical challenge. In general, pharmaceutical and food companies accept the assay based on 4dimethylaminocinnamaldehyde (DMAC) as an overall index of PACs, although these values provided confuse information of the actual bioactivity of the product. Besides, obtaining accurate and precise results is difficult because of the complexity of the sample matrices and the differential selectivity of analytes. Here, we have investigated in detail those experimental factors contributing to the PAC-DMAC derivatives and we have explored the possibilities for increasing the selectivity of the reaction to detect the fraction of PAC molecules with antibacterial properties. In this regard, the use of harsh conditions, especially working at high temperature, contributes to the formation of the desired derivatives and the degradation of the undesired ones. Unfortunately, the selective detection of A-type species based on DMAC derivatization was not realistic.Another goal of the study was the development of a spectrophotometric assay for the determination of the total content of flavanols. In this case, experimental conditions were chosen to reach high responses for all the compounds. Working under mild conditions of temperature and reaction time (20 o C and 20 min), the method was suitable to estimate the overall flavanol content of food supplements, nutraceuticals, and commercial fruit juices.

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“…pH Stability. Because pH was a key factor affecting the deprotonation and solubility of proanthocyanidins, 24 the physical properties of microcapsules might change with pH values. Thus, we initially study the impact of pH on the physical stability of microcapsules suspended in distilled water and proanthocyanidin solutions.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

“…23 Besides, the deprotonation of proanthocyanidins is affected by the acidic condition in the stomach, which will reduce the electrostatic repulsion and stability of microcapsules. 24 Consequently, it is necessary to elucidate how oil-based microcapsules encapsulated by proanthocyanidins behave in the gastrointestinal tract. An improved understanding of the gastrointestinal behavior of the microcapsules coated with proanthocyanidins would contribute to the design of beverages and foods with specific functions, such as targeted and controlled release, bioavailability improvement, or preservation enhancement.…”

Section: ■ Introductionmentioning

confidence: 99%

Assembly of Oil-Based Microcapsules Coated with Proanthocyanidins as a Novel Carrier for Hydrophobic Active Compounds

Pan

Shen

Tao

et al. 2020

J. Agric. Food Chem.

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Proanthocyanidins are sustainable materials with amphiphilic characteristic, network-forming capacity, and health benefits, which give them possibility as encapsulating biomaterials. We found that proanthocyanidins from Chinese bayberry leaves and grape seeds (BLPs and GSPs) were able to encapsulate oil to form spherical microcapsules of controlled size and architecture. Microcapsules encapsulated with BLPs and GSPs (BMs and GMs) exhibited different physical stability when subjected to environmental stresses. BMs showed higher physical stability to environmental stresses than GMs. The proanthocyanidin shell could protect β-carotene from chemical degradation. Subsequently, varied gastrointestinal behaviors of the microcapsules were observed in simulated digestion. GMs with low stability reduced the lipid digestion and β-carotene bioaccessibility. BMs with high stability retarded lipid digestion but did not change the amount of hydrolyzed lipids and β-carotene bioaccessibility. Our study demonstrates that BLPs rather than GSPs can be used alone as encapsulating material for protection and targeted delivery of lipophilic bioactive compounds.

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Single-Laboratory Validation for Determination of Total Soluble Proanthocyanidins in Cranberry Using 4-Dimethylaminocinnamaldehyde

Cited by 16 publications

References 0 publications

Quantification of cranberry proanthocyanidins by normal‐phase high‐performance liquid chromatography using relative response factors

Quantification of cranberry proanthocyanidins by normal‐phase high‐performance liquid chromatography using relative response factors

Assessment of Experimental Factors Affecting the Sensitivity and Selectivity of the Spectrophotometric Estimation of Proanthocyanidins in Foods and Nutraceuticals

Assembly of Oil-Based Microcapsules Coated with Proanthocyanidins as a Novel Carrier for Hydrophobic Active Compounds

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